The Algona Upper Des Moines from Algona, Iowa on July 14, 1955 · Page 26
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The Algona Upper Des Moines from Algona, Iowa · Page 26

Algona, Iowa
Issue Date:
Thursday, July 14, 1955
Page 26
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COCONUT WHIP 1 cup shredded coconut 1 cup canned crushed pineapple 1 package lemon gelatin 1 cup hot water 1 cup canned pineapple juice Dissolve gelatin in hot water. Add pineapple juice. Chill until sliehtlv thickened. Then place in bowl of ice and water and whip with t>KK boater until fluffy and thick like whipped cream. Fold in '2 cup of the coconut and the pineapple. Spoon into individual molds. Chill until firm Unmold on individual nests, made of remaining '2 cup coconut. Garnish with crystallized rose petals, if desired, and serve with whipped cream. Makes 8 servings. To 7nokc rrt/sfaHirctJ rose petals. Select highly scented fresh roses (nrcfcrablv dark red). Wash well. Remove petals and drain. Then remove white pulpy base of petals. Beat egg white until slightly foamy. Dip small pastry brush (or use fingers) in egg whites and brush both sides of petal well. Be sure that no surplus egg white remains on petals, but'that both sides are moist. Sift granulated sugar on both sides of petals Place petals on tray and store in refrigerator until dry. Right from the Jar's Mouth LET'S MAKE THIS A RECORD YEAR FOR SAVING-AND START WHERE SAVINGS ARE BIG. CUT FOOD COSTS! Save those extra vegetables nnd fruits from garden and orchard, those meat extras usually given away. There are recipes in the Ball Blue Book you've probably never tried. Enjoy greater variety later by putting up greater variety now. Tip .-(6oul Toppers Do as millions of successful hpme-canners do — insist on Ball Dome Lids. You can , see why they protect home-grown flavors best . . . the cream- white enamel lining looks as clean and sanitary when the jar is opened as when it was first sealed. The firm red rubber assures a positive seal you can actually see . . . L)ome down, jar sealed. You'll appreciate the extra protection of Ball Dome Lids when you use this recipe for IIRIliS (C.U w •«• Hike light of medium sirup. With »nd dr»m btrriet. Poor about H cup hot sirup into hot Ball Jar. Fill jar with berries. Shake jar to pack berries closely without crushing. Add more hot sirup, it needed, to cover berries. Close tars with Ball Dome Lids. Process 20 minutes in boilir\|-w»t« bath. This method ol canning berries lor pies, sauces, muffins, etc. is excellent lor all kinds otbernei m* *•*•*» Fashion Trend Nowadays you see the finest commercial foods packed in glass —to keep their flavor best and show their quality. For generations, housewives have given their home-canned foods this extra protection and appeal by using Hall Jars, designed especially for home canning. (let Your Itlne Hook! Discover many new money-saving recipes in the latest edition of this famous home-canning [handbook. 64 pages, .— beautifully illustrated. Step-by-step home-canning and freezing directions, more than 300 mouth-watering recipes, many Q's and A's. Send 25r in coin to: RAH. BLUE HOOK, Dept. RG75, Box 5. Muncie, Indiana. SWI.JE11 PHOTO CREDITS Eva Luoma Photos; J. C. Allen and Son; Boon Photography; and John Jeter. Ah-h-h! Homemade blackberry jelly in only 11 minutes cooking time! MAKE IT TODAY-SERVE IT TONIGHT! Yield 8 medium glasses Cost: mere pennies a glass 2 quarts fully ripe blackberries 1 bom Sure-Jell fruit pectin* 5 cups sugar Put saucepan over high heat. Stir until mixture comes to a hard boil. Stir in sugar at once. Bring m.» ju, lc <».. u — v -jv -.„- to a full rolling boil. Boil hard saucepan. Measure sugar and set for 1 minute, stirring constantly. *or if you prefer Certo liquid pectin use recipe attached to Certo bottle 1 Crush berries. Place in jelly hag or yard-square cheesecloth and squeeze out 3 1 •• cups of juice. Mix juice and Sure-Jell in large Remove from heal, skim off foam and pour into glasses. (No paraffining necessary if used in 2 months—just cover and keep in refrigerator.) Perfect results every time! Think of it —you/ own delicious blackberry jelly. Perfect—even if you've never made any before! So easy when you use either Sure-Jell or Certo! What are Sure-Jell and Certo? Both are natural fruit pectins. And pectin is the substance that makes jam and jelly "jell." By following exactly the simple recipes with Sure-Jell or Certo, you're always sure of getting just the right amount of pectin for perfect jam and jelly. Make your favorite jams or jellies any time of the year! Why wait just for seasonal fruits ... use Sure-Jell or Certo with canned, bottled, or frozen fruits and juices. Your choic*! SURE-JELL powdued nature) fruit pectin or CIRTO Z^F^& liquid natural fruit pectin. Product) of G*n«rol food*

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